Functional Characteristics of Ledok Added with Red Bean Observed from Hypoglicemic Effect in Vivo

Abstract

Ledok is a tradisional food in Nusa Penida, Bali, in form of porridge made by local ingredients without rice, which are yellow cassava, white corn, beans, green leaves vegetables and seasoning. Ledokis made with additional red bean, is proven to have hypocholesterolemic effect, that impede the raise of cholesterol level of rats’blood serum. However, it is not learnt yet whether ledok added with red beans has hypoglycemic characteristic (lower blood glucose). The obyectives of this research is to test hypoglicemic characteristics of ledok added with red beans. Study of hypoglycemic characteristic of ledok made by red bean is conducted in vivo by using wistar rats. Research design is Control Group Test Design, and the treatments given by using Completely Randomize Design. There is four treatments used. PO = without alloxan injection + standard feed (negatif control); P1 = alloxan injection + standard feed (positive cntrol); P2 = alloxan injection + standard feed + ledok flour 15 % and P3 = alloxan injection + standard feed + ledok flour 30 %. The treatment is repeated by seven times (seven rats). The experiments is conducted for five weeks and glucose analysis on rats’blood is taken prior the treatment (pretest) and after five weeks give the treatment feed (posttest). The research shows that ledok made by adding red beans has hypoglicemic characteristics (able to lower rats’blood glucose level). Additional of ledok by 15 % in rats standard feed can lower rats’blood glucose level from 236,7 mg/dl to 168,0 mg/dl or by 29.0 %.

Keywords : ledok, red bean, hypoglicemic, dietary fiber, glucose